2 eggs (organic, free-range)
butter (organic), for frying lingonberry jam, for serving
1. Whisk eggs in a bowl and stir in half the milk, flour, salt and oil. Whisk until smooth, then add the rest of the milk and spinach and stir well to combine. Leave to rest for about half an hour.
2. Fry small pancakes on hot frying pan (greased with butter) for a couple of minutes on each side. Serve with lingonberry jam.